Satisfying Carnivoristic Cravings

I’m what you might call a flexitarian. That means I don’t eat meat that often, but sometimes a good steak hits the spot.

I’d like to say that it’s because of some sort of ethical treatment of animals belief that causes said flexitarianism, but the truth of the matter is, I don’t like to touch raw meat.

Okay, I’ll be honest. I also have serious issues with the way animals are treated prior to and during slaughter. And I don’t like the stuff that is added to our meat. You know, like ammonia. What that means is that I buy it very rarely and when I do, I try to buy free range. Which is far more expensive than generic, but what can I say? I’m a Food, Inc. viewer.

Still, the primary reason is the fact that I don’t like to touch it.

The problem is that I’ve been informed by both my two and six year olds that garden burgers aren’t “real” hamburgers and soy bacon isn’t even food.

A sentiment shared by the vast majority of you, I’m sure.

So I’ve have to adjust in order to satisfy their carnivoristic cravings.

I’ve learned a few things. For instance, the butcher will chop your chicken and/or beef into cubes if you ask. He might look at you oddly and you might end up over-explaining your aversion to a man who handles raw meat all day, but still. It can be done.

I’ve also become adept at using tongs, two forks, and a knife to transfer the raw meat to a cooking surface.

Still, every now and then, like when I make kabobs because really, the only way my children eat vegetables anymore is when there’s a gimmick, I find myself ignoring my gag reflex as I skewer chicken. I also find

myself looking outside at my own chickens roaming the yard and apologizing profusely.

It’s worth it, though, when they eat every bite without complaint.

Are there any foods you have a hard time cooking?